Pappardella al cinghiale

Pappardella al cinghiale is a traditional Italian pasta dish originating from the central regions of Italy, most notably Tuscany. The dish is characterized by its use of wide, flat egg pasta ribbons paired with a rich, slow-cooked ragù made from wild boar.

The preparation typically involves braising the wild boar in red wine—often a robust Tuscan variety such as Chianti—alongside a soffritto of onion, carrot, and celery. To complement the gamey essence of the meat, aromatics such as rosemary and juniper berries are frequently incorporated into the sauce.

A high-quality version of the dish is distinguished by the texture of the meat, which should be tender enough to melt into the sauce, and the structural integrity of the pappardelle, which must be wide enough to adequately hold the hearty chunks of the ragù.

While regional variations exist—some versions incorporating more tomato or different local wines—the dish remains a cornerstone of rustic Italian cuisine. In Campagnatico, Italia, the dish is a notable specialty at Trattoria Casa Migliorini, as highlighted by Francesco Zini.